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120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Utensils
Step 1
Butter a 20cm cake tin, and line the base with baking parchment.
Step 2
In a large bowl mix together flour, sugar, oats, bicarbonate of soda, orange zest and cinnamon. Using clean hands, rub butter into oat mixture until it looks like rough breadcrumbs.
Step 3
Spoon half of the oat mixture into lined cake tin and press onto the bottom on cake tin. Then spread cranberry sauce on top. Spoon remaining oat mix evenly on top of cranberry sauce.
Step 4
Place cake tin onto the reversible rack, making sure rack is in the lower position. Place rack inside pot.
Step 5
Select BAKE/ROAST, set temperature to 170C and set time to 35 minutes. Select START/STOP.
Step 6
Check after 20 minutes for browning. If too much browning is apparent, place foil tightly over the top of the cake tin.
Step 7
Check for doneness after 35 minutes. When the bars are cooked, very carefully take cake tin out of pot and allow to cool completely before cutting and serving.
Step 8
Serve with a dollop of whipped cream of as a snack during lunch.
Butter a 20cm cake tin, and line the base with baking parchment.
120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Step 2 of 8
In a large bowl mix together flour, sugar, oats, bicarbonate of soda, orange zest and cinnamon. Using clean hands, rub butter into oat mixture until it looks like rough breadcrumbs.
120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Step 3 of 8
Spoon half of the oat mixture into lined cake tin and press onto the bottom on cake tin. Then spread cranberry sauce on top. Spoon remaining oat mix evenly on top of cranberry sauce.
120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Step 4 of 8
Place cake tin onto the reversible rack, making sure rack is in the lower position. Place rack inside pot.
120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Step 5 of 8
Select BAKE/ROAST, set temperature to 170C and set time to 35 minutes. Select START/STOP.
120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Step 6 of 8
Check after 20 minutes for browning. If too much browning is apparent, place foil tightly over the top of the cake tin.
120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Step 7 of 8
Check for doneness after 35 minutes. When the bars are cooked, very carefully take cake tin out of pot and allow to cool completely before cutting and serving.
120g
plain flour
170g
soft brown sugar
100g
porridge oats
1/2 tsp
bicarbonate of soda
120g
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
100g
whole cranberry sauce
4.2oz
plain flour
5.95oz
soft brown sugar
3.5oz
porridge oats
1/2 tsp
bicarbonate of soda
4.2oz
cold butter, chopped
1
large orange, zested
1 tsp
ground cinnamon
3.5oz
whole cranberry sauce
Step 8 of 8
Serve with a dollop of whipped cream of as a snack during lunch.
